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Thursday, March 15, 2012

Romanesco with Gruyère Cheese

I came up with this after a battle of wills with himself. He detests cauliflower and one of my guilty pleasures is cauliflower cheese. So I tried force feeding him with it to no avail...he still hated cauliflower. And there's no point making cauliflower cheese for one.
I tried all the frozen versions and I may as well have been just eating watery cheese. So my love of cauliflower cheese was put on the back burner. Then Romanesco came to my rescue. I found this luminous green spiky veg in Avoca Monkstown and had to try it. So I came up with this recipe and low and behold it solved our problems, he loved it and so did I. So why not give it a go!

1 head of Romanesco
250ml of cream    
200g of Grated Gruyère                       


  • Chop the romanesco as you would a cauliflower or broccoli and add to a pot of boiling water.
  • Allow to boil for 2-3 minutes until the romanesco is nearly tender but still has some bite.
  • Strain the romanesco and place in an oven proof dish.
  • Cover with 3/4 of the cheese and then add the cream. Sprinkle the last 1/4 on the top.

  • Place in preheated oven (180C) for 5-10 minutes or until the cheese is golden and bubbling.
  • Serve and enjoy!


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